With its rich marbling and thick, juicy cut, Delmonico steak remains a carnivore's dream. Properly grilling this ribeye cut results in the ultimate steakhouse-quality meal you can enjoy at home. However, achieving the perfect char and caramelization on a thick Delmonico steak requires using the right technique.

Undercook it, and you will have chewy, tough meat. Overcook it, and you will have a dried-out steak that's flavorless.

The good news is that grilling Delmonico steak to tender, juicy perfection is easy when you follow a few simple steps. In this guide, you will learn how to grill Delmonico steak properly. So, be sure to stick around till the end.

What Is A Delmonico Steak?

Delmonico steak refers to a thick, bone-in ribeye steak. It is named after New York City’s famous Delmonico restaurant, which first popularized this cut in mid-1800s.

This steak is cut from the cow's rib section, specifically the ribs between the chuck and the loin. This gives it the signature "eye" of meaty marbling that makes ribeyes so tasty and tender. Unlike traditional ribeye, Delmonico steaks are extra thick, usually 1.5 inches or more.

Delmonico steak develops a delicious crust while staying nice and juicy inside when cooked correctly, usually by grilling or broiling at high heat. It has a rich, beefy flavor with a fine texture.

Ingredients Required

• 2 Delmonico steaks with the thickness of 1.5 inches each
• Olive oil
• Salt
• Pepper
• Fresh rosemary (optional)
• Butter (optional)

Instructions For Delmonico Steak Recipe

Step 1 -Warm The Frozen Steak At Room Temperature

Removing your Delmonico steaks from the refrigerator about 30 minutes before grilling allows them to come closer to room temperature. Grilling cold steak causes the exterior to overcook and toughen before the center can reach the proper temperature.

Leaving it on the kitchen counter for half an hour allows the steaks to warm up closer to room temperature, usually around 60°F to 70°F. This takes the chill off the meat and brings the interior and exterior closer to an even temperature before hitting the grill's heat.

The warmer steak will cook more evenly, preventing a charred outside and underdone center.

Step 2 - Pat The Steaks Dry And Brush Lightly With Olive Oil

Right before grilling, use paper towels to pat the steaks dry. This removes any excess moisture on the exterior that could inhibit browning. Then, brush the steaks very lightly on both sides with olive oil. The oil boosts browning through increased heat conduction and also adds flavor.

Step 3 - Apply Seasoning

Now is the time to aggressively season the steaks. Sprinkle on kosher or sea salt, coating both sides evenly. Follow up with freshly cracked black pepper to taste. The coarse grains of salt will add a nice texture, while the pepper provides a spicy kick.

Step 4 - Preheat Grill To High Heat, 500-550°F

Now, it's time to heat the grill. Getting the grill hot enough is essential for searing the steaks properly to caramelize the exterior and seal in the juices. For a gas grill, turn all burners to their highest setting. Close its lid for 10-15 minutes to allow the grill grates to preheat to 500°F or above.

For a charcoal grill, mound the hot coals to one side and replace the grill once the coals are fully glowing red and ashed over. This intense direct heat is key.

Step 5 - Grill The Steaks

Put the steaks directly over the hot side of a grill. Resist poking or moving them. Cook for approximately 4 minutes, then use tongs to flip them over. Cook another 4 minutes on the second side. This amount of time will yield steaks that are medium-rare in the center.

Step 6 - Add Rosemary Sprigs And Butter (Optional)

Lay fresh rosemary sprigs on the steaks in the final 2 minutes of grilling. The heat will release the aromatic oils. Also, place a tablespoon of butter on each steak. The milk solids will caramelize and enhance the flavor. Baste the steaks with the melted butter.

Step 7 - Rest And Slice

After grilling, transfer the steaks to a plate and loosely tent them with foil. Letting the steaks rest for 5 to 10 minutes allows their juices to absorb evenly in the meat. Don't skip this step! Digging right in will cause the juices to run out. At last, slice against the grain into 1/4 inch slices. Your Delmonico steak is ready to be served.

Tips To Grill A Perfect Delmonico Steak

• Choose the best quality thick Delmonico steaks. Look for steaks that are 1.5-inches or thicker with ample marbling. This ensures tender, flavorful results.
• Allow steak to come to room temp before grilling. Taking the chill off helps the steak cook evenly.
• Use very high heat for the best sear. Preheat the grill to 500°F+ to achieve a nice crust.
• Baste with butter and herbs at the end. Adding butter, rosemary, or other herbs in the final minutes boosts flavor.
• Let steak rest before slicing for the juiciest results. Allowing the steak to rest redistributes juices instead of letting them run out when cut.

Serving Suggestions

• Let the steak shine by keeping the sides simple. Go for classics like a baked potato, grilled asparagus, or creamed spinach.
• Make it a steakhouse-style meal by adding sides like creamed corn, sautéed mushrooms, or a wedge salad.
• For a savory twist, top with blue cheese butter or garnish with crispy fried onions.
• Drizzle with a red wine reduction sauce for an extra flavor boost.
• For a romantic dinner, serve with risotto and a full-bodied red wine.
• Make it a surf and turf dinner with grilled shrimp or lobster tail.
• Complement the beefy flavors with hearty sides like roasted Brussels sprouts or potatoes au gratin.
• Add a pop of brightness by serving with a fresh green salad topped with a bold vinaigrette.

Conclusion

Grilling up juicy, tender Delmonico steaks with maximum flavor takes just a few simple steps. Allowing the steaks to come up to room temperature, generously seasoning, and getting the grill rip-roaring hot are keys to success.

Follow this straightforward process to achieve restaurant-worthy Delmonico steaks with an incredible crust and texture. Your friends and family will be seriously impressed by your grilling skills.